You’re never too young to experience a formal meal with proper arrangements and a fine table setting. So when Lulu Powers—who coined the term “entertainologist” to describe herself—designed a Mother’s Day lunch, she wanted to include children on the guest list. “Too often events are unnecessarily labeled ‘adults only,’ ” explains the Los Angeles-based hostess, who cooks, caters, and creates stylish tablescapes.

“With minor adjustments, a gathering can be suitable to everyone, so no exclusions have to be made,” Lulu says.

Lulu’s menu includes options for kid-friendly twists. Limeade is cooled with fruit frozen into novelty ice cubes. Pasta with vegetables can easily be doctored to everyone’s liking by adding grilled shrimp, and ice cream blended with crushed candy bars is a fun throwback even for the most sophisticated palate. Candy dishes filled with colorful sweets keep the mood of the luncheon high-spirited.

The decoration, too, evokes childhood pleasures with oversized bronze jacks as part of the centerpiece. Flatware with a soft gold-finish boosts the subtle patterns on mismatched but coordinating dinner plates and adds a soft, warm glow to the scheme. A natural--colored linen tablecloth embroidered with a hot-pink border is yet another allusion to spring. Green glasses with peonies and green-tinted water glasses all ground the shocking pink accents.

“Mother’s Day is a time for multiple generations,” says Lulu. “A lunch is the perfect occasion to introduce formality in an easy, toned-down way.”

Lulu Powers created a fresh table setting to complement the Idarica Gazzoni “Pomegranate” wallpaper in this dining room designed by Lucas Studio Inc. “Bechamel” fabric on the “Deco” dining chairs is from Rogers & Goffigon. Both fabric and wallpaper are available through Harbinger. The linen Soumak rug is from Stark Carpet, and the vintage Murano glass lamp and “Equis” console table are through Downtown.

A pineapple traditionally symbolizes hospitality. This ceramic quilted piece from Mecox Gardens shines with gold leaves. All flowers, including peonies in green glasses, are by Flowers in Beverly Hills (310/550-6003).

Serve a pasta entrée without side dishes on an oversized plate (watch the portion size!) to achieve an artful, professional look. Plates by Dibbern, linen napkin by Sferra, and silver napkin ring all available through Table Art.

Unadorned flatware can handle a regal gold finish without appearing too precious or fancy. This collection by Table Art dons a soft matte finish that fits well into a formal setting and dresses up basics.

To add flavor and visual pizzazz to water, limeade, or lemonade, make ice cubes packed with fresh bounty. Lulu Powers used strawberries, mint, and cucumbers, but you can experiment with a variety of herbs and fruit to suit your own tastes.

The Mother’s Day luncheon conceived by Los Angeles hostess and ”entertainologist” Lulu Powers has something for everyone: a fresh limeade that can be turned into a cocktail, a market-fresh salad with an old-school touch, an pasta main course that will please vegetarians and shrimp-lovers alike, and a decadent ice cream dessert that starts with a favorite candy bar.

Find fresh cucumber juice at juice bars or health food stores. A juicer is a smart investment for preparing healthful fresh juices at home; one of the best is the Hamilton Beach Big Mouth Juice extractor (information follows recipe).

*For carrot curls, peel carrots. Using a vegetable peeler cut lengthwise strips from carrots. Roll up strips and secure with wooden toothpicks. Place curls in a bowl of ice water for 1 to 2 hours. Remove toothpicks and drain on paper towels before serving.

Cook pasta in salted boiling water according to package directions; drain. Return to pot. Keep warm. Meanwhile, in small skillet heat 1/4 cup olive oil over medium-low heat. Place six basil leaves in hot oil; cook 2 to 3 minutes each side or until crisp (leaves will brown a little). Carefully remove to paper towels to drain. Sprinkle lightly with salt. Cut remaining basil leaves into thin ribbons; set aside.

For sauce, in large skillet sauté leeks with butter over medium heat until tender and lightly browned (about 3 minutes). Sprinkle lightly with salt and white pepper. Remove leeks from skillet; set aside.

If desired, to grill shrimp, thread shrimp onto metal or soaked wooden skewers, leaving 1/4-inch between pieces. Sprinkle shrimp lightly with salt and pepper. Place skewers on rack of charcoal or gas grill over medium heat. Cover; grill 2 to 3 minutes, turning once, or until shrimp are opaque. Remove from skewers; set aside. (Shrimp can be made ahead and chilled.)

With vegetable peeler, cut zucchini and yellow squash lengthwise into thin ribbon slices (stop when you get to the seeds). Place on paper towels; pat dry. Sprinkle lightly with salt and pepper.